Filter
Top Products
19
ROASTING GUIDE
INSPIRATION
Cook smoked salmon, mix with cooked pasta spirals
and a curry sauce. Place in single serve dishes,
topped with breadcrumbs, dill and coriander, grill until
golden.
FOOD Temp °C Time (min) Internal Temp °C
Beef - Rare 160-170 30-35 60-65
- Medium 160-170 35-45 65-75
- Well Done 160-170 45-60 75-80
Mutton - Well Done 160-170 45-60 80-85
Hogget/Lamb - Medium 160-170 30-40 79-82
- Well Done 160-170 45-60 82-85
Pork - Well Done 180-185 40-45 78
Chicken - Well Done 160-180 60-90
Venison* - Rare 220 3.5
per cm thickness 65-70
Turkey - Well Done 150-170 3-5
1
/
2
hours 67-71
* Brown prior to roasting in an oiled frypan on high heat.
Roasting can be achieved with a range of cooking options,
Fan Bake, Fan Forced, Bake and Fan Grill can all be used for roasting each having
unique results. Meats roasted on Fan Grill cook and brown in a rotisserie style. Radiant heat sears the
outside surface while the inside remains tender and juicy.
Fan Forced is perfect for roasting when you also need to cook several other dishes simultaneously as
tray position is not as crucial as other functions. Use Fan Bake for cooking 1-2 trays, it tends to brown
and cook faster than Bake. Bake is the traditional method of roasting, cook 1 tray at a time.
The above temperatures and times are a guide only and you may need to increase or decrease
depending on your preferences and which cooking option you use. When cooking large cuts of meat
times and temperatures are based on 30 minutes per 500g/1 lb.